Vanilla Cranberry Loaf

In our house dried cranberries are called red raisins. While I know this is definitely not what they are my boys gave them this name when they were young and no matter how much I correct them, the name has stuck. I love cooking with cranberries and use then in just about every type of dish. From salads to dessert they are versatile and easy to have on hand. While I love fresh and have been known to stockpile them, dried cranberries work perfectly in this bread.

This quick bread is modified from Food Network’s 50 Quick Breads – my recipe added bran and some lemon zest to add additional fibre and flavour. I glazed the top of the loaf with a simple cream cheese glaze – add some lemon zest to the glaze for a delicious alternative.

Vanilla Cranberry Loaf

Ingredients:

1 3/4 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
2 tbsp natural bran
1/2 cup salted butter (softened)
3/4 cup white sugar
2 eggs
1 tbsp vanilla
1 cup 2% milk
1/2 cup dried (or fresh) cranberries
1 tsp lemon zest

Directions:

Preheat oven to 350F
Mix flour, baking powder, salt and bran together, set aside.
In a stand mixer beat butter and sugar together for 2-3 minutes, until fluffy. Add eggs and vanilla and mix until blended.
Pour dry mixture in batches into the wet ingredients adding milk half way through. Add cranberries, lemon zest and mix until combined.
Scrape mixture into a parchment lined loaf pan and bake for 55-60 minutes.

Simple Cream Cheese Glaze

2 tbsp softened cream cheese
1/2 cup icing (confectioners) sugar
1tsp lemon juice
pinch of salt
Mix ingredients in a stand mixer until thoroughly combined. To adjust thickness of the glaze add more icing sugar.

5 from 2 votes

Vanilla Cranberry Loaf

A perfectly sweet afternoon loaf. Great with a cup of tea.

Course: Bread

Author: Adapted from Food Network 50 Quick Breads

Ingredients

1 3/4 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
2 tbsp natural bran
1/2 cup salted butter softened
3/4 cup white sugar
2 eggs
1 tbsp vanilla
1 cup 2% milk
1/2 cup dried or fresh cranberries
1 tsp lemon zest

Instructions

Preheat oven to 350F
Mix flour, baking powder, salt and bran together, set aside.
In a stand mixer beat butter and sugar together for 2-3 minutes, until fluffy. Add eggs and vanilla and mix until blended.
Pour dry mixture in batches into the wet ingredients adding milk half way through. Add cranberries, lemon zest and mix until combined.
Scrape mixture into a parchment lined loaf pan and bake for 55-60 minutes.